Ingredients for Easy Balsamic Chicken
- Boneless Skinless Chicken Breast Halves
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Garlic Cloves
- 1 teaspoon kosher salt
- Crushed Red Pepper Flakes
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How to Make Easy Balsamic Chicken
- Place each chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound to 1/2-inch thickness. Remove plastic wrap.
- Place chicken breasts in a large, resealable plastic bag.
- In a small bowl, whisk together 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, 2 cloves minced garlic, 1 teaspoon kosher salt, and 1/4 teaspoon crushed red pepper flakes.
- Pour the balsamic marinade over the chicken in the bag.
- Seal the bag, ensuring no air remains. Turn the bag several times to thoroughly coat the chicken.
- Refrigerate for at least 1 hour, or up to 4 hours, turning the bag occasionally.
- **Grill Method:** Preheat grill to medium heat. Remove chicken from marinade, discarding the marinade. Grill for 10-12 minutes, turning once halfway through, until the internal temperature reaches 165°F (74°C).
- **Oven Method:** Preheat oven to 400°F (200°C). Remove chicken from marinade, discarding the marinade. Place chicken on a rack set inside a shallow roasting pan. Roast for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
9g
Fat
12g
Carbs
1g
